A few years ago, I ran across a recipe while looking for an easy sugar cookie recipe. My hubby loves sugar cookies, but sometimes they are just a pain to make! I don’t like rolling them out, then trying to cut shapes or whatever, then attempting to transfer to a cookie sheet without messing them up, etc. Maybe y’all have none of these problems because you’re probably a smarter baker than myself, but I found a recipe by Laura Sterns on All Recipes that works for me!!! Yay!!! These are the yummiest, softest sugar cookies ever and there’s no rolling out dough involved! Just roll into little balls and drop them on the cookie sheet. That’s it! So I thought I’d share with you (with my tweaks), a printable recipe (at the bottom of this post), as well as a great cream cheese frosting recipe. I love these topped with fluffy cream cheese!

Does anyone else make a total MESS of the kitchen when you bake??

I had a couple comments on these jars I use for sugar and flour on Instagram. Y’all, these are just cheap jars from Hobby Lobby (I think Target sells the same ones) that I got when they were half off (uh..every other week!), and I hand lettered on vinyl chalk board decals from Etsy.

Check those little cookies out! Don’t they look so soft and chewy? They are!

The original recipe calls for adding colorful sugar to these. That’s all perfectly fine, but I prefer homemade cream cheese frosting on mine. (See my note on the recipe print-out about adding the frosting after the cookies are done.)

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until the dough comes together. Roll dough into walnut sized balls (I do a little smaller and get around 35 cookies out of a batch), and roll the balls in the sugar (omit if you choose to do frosting). Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies about 10 minutes until the bottom of cookie is light brown. (Cooking times may vary depending on your oven.) Remove from baking sheets to cool on wire racks. If you choose to add cream cheese frosting, I prefer to keep the frosting refrigerated and just spread a dab on the cookies as I eat them. In my opinion, the cookies get soggy if they’re all frosted and stored that way.